Breakfast

• 300g rolled oats
• 120g hazelnuts, roughly chopped
• 100g shredded coconut
• 60g sunflower seeds
• 30g black chia seeds

• 1 1/2 teaspoons cinnamon
• 1/3 cup honey, warmed
• 2 tablespoons light olive oil
• 100g sultanas
• 100g dried apricots, diced

1. Pre-heat oven to 160oC. Combine oats, hazelnuts, shredded coconut, sunflower seeds, chia seeds, cinnamon, honey and olive oil in a large bowl. Make sure the honey coats the grains and nuts evenly.

2. Spoon mixture into a large baking tray lined with non-stick paper. Bake for 20-25 minutes until the granola becomes golden and crunchy. Stir frequently while cooking.

3. Add sultanas and apricots and stir through granola. Store in an airtight container and serve topped with a dollop of your favourite yoghurt.

Makes 8 cups

• 200g SR flour
• 1 1/2 teaspoons baking powder
• 1/4 cup caster sugar
• 1 tablespoon white chia seeds
• 150ml cup milk

• 80ml Greek style yoghurt
• 2 eggs, lightly beaten
• 1 tablespoon melted butter
• 125g raspberries, plus extra to serve

1. Sieve flour, baking powder and sugar into a medium bowl. Add chia seeds, milk, yoghurt, eggs and melted butter. Whisk lightly until smooth. Fold in raspberries.

2. Place a large non-stick frypan over a medium heat. Grease with a little butter. Spoon a heaped tablespoon of batter into the pan and repeat. Allow each pancake to cook for about 2-3 minutes each side. Remove from pan and repeat process to make about 12 pancakes in total.

3. Serve with Orange Cinnamon Ricotta and some extra raspberries.

To make Orange Cinnamon Ricotta – Place 250g fresh ricotta, 120g Greek style yoghurt, finely grated zest of one orange, 1 tablespoon honey and 1/2 teaspoon of ground cinnamon in a bowl. Mash together with a fork and serve.

Serves 4